- Gluten free & vegan
- Gluten & dairy free
1 litre Barista plant-based milk
4 tablespoons cornflour
150g caster sugar
Vanilla pod or vanilla extract
150ml dairy-free whipping cream or coconut cream
If using real vanilla – scrape the vanilla from the centre of the pod and place in a saucepan with the plant-based milk and the vanilla pod. Leave to infuse. After at least half an hour.
Blend the cornflour with a little plant-based milk.
Bring the milk to the boil then whisk in the cornflour. Continue whisking for a minute until the mixture thickens.
Whisk in the sugar to dissolve. If using vanilla extract, add this now.
Pour the thickened custard into a large bowl to cool quickly. When the custard has cooled, place into the fridge until cold.
To make an extra creamy ice cream – whisk 150ml dairy-free whipping cream or coconut cream until thick and fold into the cold custard. Check for sweetness adding icing sugar to add sweetness if necessary. Add more vanilla if required.
If you have an ice cream machine, pour in the custard and churn using the manufacturers instructions.
If you do not have an ice cream machine, pour into a freezer container. Place into the freezer and if you have one – use a hand blender to break up the ice cream every half an hour until frozen. This stage is important as it incorporates air into the ice cream and breaks up the ice crystals. If you do not have a hand blender, you could blend it in a liquidiser or use a whisk.
Homemade ice cream is best eaten close to making as the ice crystals grow if the ice cream is stored for a long period.
Take out of the freezer half an hour before eating to soften.
Alternative flavours –
Chocolate Ice Cream
Melt 100g dairy free plain chocolate and stir into the thickened custard before cooling.
Strawberry Ice Cream
Puree a punnet of strawberries. You will need ¼ pt / 125ml.
Make the custard as above but use only ¾ pint barista dairy-free milk.
Stir in the strawberry puree before freezing.
Coconut Ice Cream
Place 2 tins coconut milk in a fridge overnight
The next day open and spoon out the thick coconut cream leaving the water behind. Continue with the recipe using this coconut cream in place of the barista plant-based milk.